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Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts
Published 2015-11-01“…The piece also offers tips on cooking, chilling, storing, and reheating large cuts of meat. Written by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, and João Neto, and published by the UF Department of Animal Sciences, September 2015. …”
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Article -
2
Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts
Published 2015-11-01“…The piece also offers tips on cooking, chilling, storing, and reheating large cuts of meat. Written by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, and João Neto, and published by the UF Department of Animal Sciences, September 2015. …”
Get full text
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